5 from 2 votes
Pumpkin Snickerdoodles
Pumpkin Snickerdoodles are chewy cookies with a crisp, browned outside and a soft center and plenty of warm flavors throughout, plus the classic cinnamon sugar topping!
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings:
20
cookies
Calories:
120 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
For the dough
- ½ cup butter melted and slightly cooled, unsalted
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 egg large, yolk
- 1 teaspoon vanilla extract
- ¼ cup pumpkin puree
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
For the topping
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350℉. Line a cookie sheet with parchment paper. Set aside.
- Whisk melted butter and sugars together.
- Add vanilla, egg, and pumpkin.
- In a separate bowl, whisk all dry ingredients together. Add to wet ingredients and stir until just combined.
- In a small bowl, stir together cinnamon and sugar for the topping. Set aside.
- Using a 1 ½ Tablespoon cookie scoop or a regular spoon, scoop cookie dough and roll it into a ball—about 2 inches in diameter.
- Drop into cinnamon sugar mixture and roll to coat.
- Place on baking sheet about 2 inches apart and bake for 11-12 minutes. Cool on cookie sheet for 5 mins before transferring to a rack to finish cooling.
Cup of Yum
Notes
- Storage: Cookies will stay fresh, in an airtight container for up to 5 days.
- Freeze: Baked cookies may be placed in a freezer bag and frozen for up to 3 months. Thaw at room temperature.
- Using melted butter - Melted butter helps to create a chewy cookie texture that is a characteristic of classic snickerdoodles. It aids in making the outside crispy and brown with a soft inside but not a cakey one.
- Absence of cream of tartar - In traditional snickerdoodles, the cream of tartar adds a tang to the taste. Because this is added by the pumpkin, we omitted it from the recipe and used baking soda and baking powder instead.
- Using only the egg yolk - because of the added moisture present in pumpkin, we can do without the egg white in this recipe. Using the whole egg would create a more cake-like cookie.
- See blog post for more recipe tips and tricks.
Nutrition Information
Serving
1cookie
Calories
120kcal
(6%)
Carbohydrates
18g
(6%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.2g
(10%)
Cholesterol
22mg
(7%)
Sodium
35mg
(1%)
Potassium
25mg
(1%)
Fiber
0.5g
(2%)
Sugar
10g
(20%)
Vitamin A
632IU
(13%)
Vitamin C
0.2mg
(0%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20 cookies
Amount Per Serving
Calories 120
% Daily Value*
| Serving | 1cookie | |
| Calories | 120kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 35mg | 1% |
| Potassium | 25mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 632IU | 13% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.